Nutrition Information (per serving)
2 red bell peppers, roasted, seeded and diced
1 Tbsp olive oil
1¼ cup diced red onion
2 tsp minced garlic
¼ cup white wine
2 cups canned, chopped tomatoes
1 tsp saffron threads
¼ cup chopped parsley
Pinch cayenne pepper
1 lb peeled and deveined shrimp, tails removed
- In a large sauté pan, sauté shrimp in 2 teaspoons olive oil until pink. Remove shrimp from pan and set aside.
- Sauté onions and garlic in remaining olive oil and cook until onions are translucent.
- Add wine and increase heat to medium-high. Cook until wine is evaporated. Add red peppers and sauté briefly. Remove from heat and cool. Transfer pepper mixture to blender container and pure until smooth.
- Strain tomatoes and reserve liquid. In a medium sauté pan, combine the reserved tomato liquid and saffron, and bring to a simmer. Add tomatoes and pureed pepper mixture. Add parsley, cayenne and salt. Serve 1 cup over pasta, rice or grains.